By Akshara
May 8, 2026
Khaman Dhokla is the hallmark of Gujarati hospitality; a savoury, steamed chickpea cake that is famously Nylon soft. Unlike the traditional fermented version, Khaman uses besan (gram flour) and a leavening agent for an instant, airy rise. The secret to a non-choking, juicy dhokla is the sugar-and-mustard water tempering that is poured over the cake after steaming, ensuring every bite is moist, sweet, and tangy.
1.5 cups Besan (sifted) 1 tbsp semolina (sooji) for texture 1 tsp ginger-chili paste and 1/4 tsp turmeric 1 tsp citric acid or 2 tbsp lemon juice 1 tsp fruit salt (Eno) Tempering: 1 tbsp oil, 1 tsp mustard seeds, 2 green chilies, curry leaves, 1 tbsp sugar, and 1/2 cup water.
Whisk besan, sooji, turmeric, salt, and ginger-chili paste with water to make a smooth, pouring batter. Let it rest for 10 minutes.
Add the citric acid and finally the fruit salt. Stir quickly in one direction until the batter becomes frothy and doubles in volume.
Immediately pour into a greased tin and steam on high heat for 15–20 minutes.
The Tempering: Heat oil, add mustard seeds, chilies, and curry leaves. Once they crackle, add the water and sugar. Bring to a boil.
Cut the cooled dhokla into squares and pour the hot tempering water evenly over them. Let it soak for 10 minutes before serving with green chutney.